Feasting on Friday ... Frog and Toe Jams

DH and I are finally back home again after nearly two months ..

SO good to be back in our own beds and normal routine....

now if we can only get re-adjusted to our home time-zone.

 

We spent Mother's Day weekend with my mother-in-law ~

found these at a small roadside stand while driving to

my in-law's home. 

 

Just had to get them both for DMIL and DFIL!

Love the names!!

 

 

Gotta love the quirky names! 

And there were several people who walked into the place,

read the jar titles and said "Eww!!"

 

"Toe jam" in the US is a slang term for

the gunk that accumulates between the toes.

Definitely not the first thing you think of at a produce stand!!

 

In this case .. "Toe Jam" means "Tangerine, Orange, Elderberry"

~ "Frog Jam" is "Fig, raspberry, orange and ginger".

 

Do you have a quirky food specialty in your area?

Please share!!

Hope to hear from you soon ~

Holly

 

 



Yummy Pork in Pear Sauce

DH and I enjoy this frequently .. it's one of our "go to" recipes.

 

I brought this recipes with us on our trip -

knew that DH and I would be staying in a hotel with a kitchenette ...

really get tired of eating out ~

plus a diet of restaurant food tends to be unhealthy after a while.

 

Had planned to make this while we were at DS's home ..

just never quite happened.

 

1 small pear, cored and cut into 6 wedges

1/2 cup pear nectar or apple juice

1 teaspoon grated fresh ginger

dash of cinnamon

2 boneless pork chops

1 teaspoon black pepper

dash of salt

1teaspoon olive oil or butter

1 teaspoon cornstarch or Wondra flour

 

-In small pan, combine pear wedges, nectar, ginger and cinnamon.

-Bring to boil; reduce to simmer and cook for a few minutes 'til tender.

-Once tender, pour juice into measuring cup ~~ if less than 3/4-cup of  

    liquid, add additional juice to make up the shortage.

-Set both pears and juices aside for later.

 

-Salt and pepper both sides of the pork chops.

-Heat oil or butter in pan over medium heat until lightly browned and

    cooked through. 

-Remove chops from pan and keep warm... keep the drippings in pan.

-Stir cornstarch or Wondra flour into drippings; add reserved juice.

-Cook until juice/dripping mixture thickens.   Cook another minute or 2.

-Add pears and cook for another minute or two.

 

-Serve pork with some of the sauce and pears on top.

-Serves two.

 

Comments:

Made this without the ginger... kinda bland without the ginger.

Will update with a better photo once we get home --

hotel kitchenette stocked with the basics ... but only the basics.

 

Took the easy way out this time and used a couple Dole diced pear cups for school lunches.  Had the juice I needed and pears were cut up.

 

 What is one of your "go to" recipes?

I'm always interested in exploring the wonderful world of food ~

Holly

   



 

"Mighty Mo" from the Arizona Memorial

DH and DS on the Arizona Memorial with the

"Mighty Mo" (USS Missouri)

behind them ~

 

DS arranged for us to go on the Arizona Memorial trip

that goes all around Ford Island

to see other memorials (such as the USS Utah grounding)

before stopping at the Arizona Memorial.

 

It was a really fun day ~

we had a great time !

 

 What treasured memory have you created recently?

Please share -

 

Holly